A rustic dish which pairs the bitter flavour of chicory with the sweetness of broad beans.
Ingredients for 4 portions
- Shelled dried broad beans 300 g
- Chicory 600 g
- White onion 1
- Extra virgin olive oil 4 tbsp (40 g)
- Salt to taste
Preparation
Boil the broad beans with a sliced onion for about 30 minutes. The beans will disintegrate into a purée as they cook.
Wash the soil from the chicory and separate the leaves.
Rinse the leaves and soak them for 10-15 minutes in cold water so that any leftover soil sinks to the bottom.
Once the chicory is clean, cook it in salted water for ten minutes until your preferred consistency.
Once both beans and chicory are ready, mix them.
Add a drizzle of extra virgin olive oil to serve.
If you prefer, you can keep the beans and chicory separate, cooking the chicory alone at the last stage.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.